This hearty, deep-brown stew is built entirely from the vegetable garden and pantry — no meat, no fish, nothing that would give a vegetarian kitchen pause. Cremini mushrooms brown down until deeply savory, then get layered with tomato paste, a splash of stout, and a full pound of Yukon Golds for that classic, stick-to-your-ribs texture. Lentils do the heavy lifting here, simmering alongside carrots and celery until everything turns tender and the broth thickens into something rich and glossy. A hit of fresh thyme and bay leaves keeps it earthy and warming, while a scatter of parsley at the end brightens the whole bowl. It's the kind of low-and-slow, one-pot comfort food that works beautifully for a vegetarian table, no explanation needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown at the edges, about 6–7 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
